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Shark's Fin and Sichuan Pepper: A Sweet-Sour…
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Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (origineel 2008; editie 2009)

door Fuchsia Dunlop (Auteur)

LedenBesprekingenPopulariteitGemiddelde beoordelingAanhalingen
4661652,689 (4.07)26
Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. In the course of this fascinating journey, Fuchsia undergoes an apprenticeship at the Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; she attempts, hilariously, to persuade Chinese people that 'Western food? is neither 'simple? nor 'bland?; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test.From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is a unique and evocative account of a culture and cuisine that is a world away from most Westerners? experiences.… (meer)
Lid:wgyn
Titel:Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Auteurs:Fuchsia Dunlop (Auteur)
Info:W. W. Norton & Company (2009), Edition: Reprint, 329 pages
Verzamelingen:San Francisco (Take 2), Gelezen, maar niet in bezit
Waardering:****1/2
Trefwoorden:china, chinese food, chinese cuisine, memoir, food, travel

Informatie over het werk

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China door Fuchsia Dunlop (2008)

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Engels (15)  Russisch (1)  Alle talen (16)
1-5 van 16 worden getoond (volgende | toon alle)
Great read as a travel book and a delicious read as a cookbook. I would be driven insane if I had to read this anywhere further than 10 kilometres from a decent Asian market. ( )
  toddtyrtle | Dec 28, 2022 |
I liked all the detail of Dunlop's experiences learning to cook Sichuanese food, as well as the history for context, but this book seemed to drag for me.

********
Read Harder: Travel memoir ( )
  LibroLindsay | Jun 18, 2021 |
This is exactly what I love in a memoir - a trip to places I will never go and experiences I will never have that are fascinating, nonetheless. Dunlop explores a few of the culinary cultures of China with wonder and sadness and gluttony. Yum. ( )
  cindywho | May 27, 2019 |
One of the few foodie memoirs I've read that didn't make me want the food at all. An interesting light read, though. ( )
  GaylaBassham | May 27, 2018 |
Very good. Thoughtful and well written book about Dunlop's career as a food critic, chef and aficianado of all things culinary in China. A cut above most food books. ( )
  laurenbufferd | Nov 14, 2016 |
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Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. In the course of this fascinating journey, Fuchsia undergoes an apprenticeship at the Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; she attempts, hilariously, to persuade Chinese people that 'Western food? is neither 'simple? nor 'bland?; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test.From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is a unique and evocative account of a culture and cuisine that is a world away from most Westerners? experiences.

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